Ignis Scientia (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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fandomhigh2021-03-05 03:51 am
chef_chocobro) wrote in fandomhigh2021-03-05 03:51 am
Entry tags:
Culinary Fundamentals; Friday, First Period [03/05].
"Good morning, everyone," said Ignis, greeting the class as usual from the front of the classroom with a nod. "Hopefully, by now, you've all gotten back into the swing of things after your break, especially since we're going to get right back into it. Now, we've covered many of the basics so far, and we've even started to narrow our focus on a few particular versitile elements in cooking, and this week, I figured we'd continue that trend and turn our attention to another solid staple in many different dishes and cuisines: the humble potato."
Presented, of course, with an unnecessarily dramatic flourish of his hand, holding before them said humble potato.
"Now," he said, because of course there had to be an excess of information given to them before going into the actual cooking part, "the potato is a root vegetable, a fiberous starchy tuber that can be cooked in about as many ways as there are different varieties of them. You can boil them, mash them, stick them in a stew...all of which you will have the opportunity to do today in this class. Now, extrapolating further on the benefits of a potato as an oft-used staple in a diet..."
Boy, if you'd been sitting there thinking of how much you'd like to know about potatoes, were you in luck that morning! Ignis was nothing if not comprehensive in his studies, and he was clearly intent to share with all of his students everything in his findings.
"But before this goes on too long," he eventually said, as if it wasn't already much too late, "I'm sure you're itching to get to cooking. After all, this is a cooking class! So let's take a moment to go over some of the more common preparations, such as baked, mashed, roasted, as well as au gratin, scalloped, and in a salad, starting, of course with properly preparing the potato itself, which should include a thorough washing..."
Presented, of course, with an unnecessarily dramatic flourish of his hand, holding before them said humble potato.
"Now," he said, because of course there had to be an excess of information given to them before going into the actual cooking part, "the potato is a root vegetable, a fiberous starchy tuber that can be cooked in about as many ways as there are different varieties of them. You can boil them, mash them, stick them in a stew...all of which you will have the opportunity to do today in this class. Now, extrapolating further on the benefits of a potato as an oft-used staple in a diet..."
Boy, if you'd been sitting there thinking of how much you'd like to know about potatoes, were you in luck that morning! Ignis was nothing if not comprehensive in his studies, and he was clearly intent to share with all of his students everything in his findings.
"But before this goes on too long," he eventually said, as if it wasn't already much too late, "I'm sure you're itching to get to cooking. After all, this is a cooking class! So let's take a moment to go over some of the more common preparations, such as baked, mashed, roasted, as well as au gratin, scalloped, and in a salad, starting, of course with properly preparing the potato itself, which should include a thorough washing..."
Sign In - Culinary Fundamentals, 03/05.
Re: Sign In - Culinary Fundamentals, 03/05.
Re: Sign In - Culinary Fundamentals, 03/05.
Listen to the Lecture - Culinary Fundamentals, 03/05.
Class Activity: Potatoes - Culinary Fundamentals, 03/05.
Talk to Ignis - Culinary Fundamentals, 03/05.
OOC - Culinary Fundamentals, 03/05.